Master The Art Of Chicken Egg Rolls With Our Detailed Recipe

Chicken Egg Roll is a flavorful Indian street food made with spiced chicken, eggs, and crispy paratha. The paratha is coated with an egg layer, stuffed with juicy chicken, onions, and chutneys, then rolled up. With a mix of spices, tangy chutneys, and a crispy texture, it’s a delicious snack. This homemade version is easy to make and perfect for a quick meal or evening snack.

Ingredients:

For the Chicken Filling:

• 200g boneless chicken (chopped or shredded)
• 1 tablespoon oil
• 1 teaspoon ginger-garlic paste
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• ½ teaspoon garam masala
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon black pepper powder
• 1 tablespoon lemon juice
• Salt to taste
• 2 tablespoons yogurt

For the Paratha:

• 1 cup all-purpose flour (maida)
• ½ teaspoon salt
• 1 teaspoon oil
• Water as required
• 1 tablespoon butter (for cooking)

For the Egg Layer:

• 2 eggs
• Salt to taste
• Black pepper to taste

For the Filling & Garnish:

• ½ cup sliced onions
• ½ cup sliced cucumber
• 1 green chili (chopped, optional)
• 1 tablespoon tomato ketchup
• 1 tablespoon mayonnaise (optional)
• 1 tablespoon green chutney (optional)
• ½ teaspoon chaat masala
• Fresh coriander leaves (chopped)

Step-by-Step Recipe:

Step 1: Prepare the Chicken Filling

• Heat 1 tablespoon oil in a pan. Add ginger-garlic paste and sauté for 30 seconds until aromatic.
• Add chopped chicken and cook on medium heat for 3–4 minutes until it turns white.
• Add turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, black pepper, and salt. Mix well.
• Add yogurt and cook for another 8–10 minutes until the chicken becomes tender and absorbs all the spices.
• Once cooked, add lemon juice, mix well, and set it aside.

Step 2: Prepare the Paratha

• In a bowl, mix all-purpose flour, salt, and oil. Gradually add water and knead into a soft dough.
• Cover the dough and let it rest for 20 minutes.
• Divide the dough into small portions and roll out into thin circles (like chapati).
• Heat a tawa (griddle), add butter, and cook the paratha until golden brown on both sides. Set aside.

Step 3: Make the Egg Layer

• Beat 2 eggs in a bowl with a pinch of salt and black pepper.
• Heat a pan, add a little butter or oil, and pour the beaten eggs onto it.
• Place the cooked paratha over the egg while it’s still soft, pressing gently so it sticks.
• Flip and cook for 1–2 minutes until the egg is fully set on the paratha.

Step 4: Assemble the Chicken Egg Roll

• Place the egg-coated paratha on a flat surface.
• Spread a little tomato ketchup, mayonnaise, and green chutney.
• Add the cooked chicken filling in the center.
• Top with sliced onions, cucumber, green chilies, and fresh coriander.
• Sprinkle some chaat masala for extra flavor.

Step 5: Roll and Serve

• Roll the paratha tightly into a wrap, securing it with parchment paper or foil.
• Serve hot with extra chutney or ketchup on the side.

Tips for the Perfect Chicken Egg Roll:

• Use fresh parathas for the best texture. Avoid stale or dry parathas.
• Marinate the chicken for extra juiciness and better flavor.
• Adjust spice levels according to your preference. Add green chilies or more red chili powder for extra heat.
• For a crispy roll, toast it lightly on the pan after rolling.
• Experiment with fillings  you can add shredded cheese, bell peppers, or lettuce for a twist.

Enjoy your homemade Chicken Egg Roll, just like the ones from street food stalls.